You don’t have to live in Texas to have heard of the iconic King Ranch! They have a Ford trim package named after them as well as a John Deere package.
If you don’t know about the King Ranch legacy, check it out here. The ranch history begins way back in 1853 when Captain Richard King purchased a chunk of land in south Texas. The ranch boasts a long history with amazing accomplishments and a huge amount of acreage owned.
We didn’t know about the casserole named after King Ranch until we moved to Texas. Everyone has their own riff on the dish and we chose to use Meat Church’s recipe for our bounding point. We also used his Texas Chili Seasoning. We also highly recommend his Gospel All Purpose BBQ Rub.
Everyone got in on making this dish! We hope you enjoy!
King Ranch Casserole
Equipment
- 1 Food processor these are incredibly handy in the kitchen!
Ingredients
- 4 Tbsp butter
- 1 large white onion, diced
- 2 poblanos, diced
- 3 large chicken breast, cooked and chopped*
- 2 cans cream of jalapeño soup, 10.5oz each
- 3 cans cream of mushroom, 10.5oz each
- 28 oz can Original Rotel
- 4 oz diced green chiles
- 8 oz pepper jack cheese, shredded
- 16 oz medium cheddar cheese, shredded, divided
- 14.5 oz Nacho Cheese Doritos
- 2 Tbsp Meat Church Texas Chili Seasoning
- 1 pkg Yellow Corn Tostadas my bag had 22 tostadas in it and I used 18 of them
Instructions
- Cook your chicken breast (we grilled ours) or grab up some of your leftover cooked chicken. Chop it into small chunks and set aside in a large bowl for mixing.
- If using block cheese, shred that now and set aside.
- Preheat your grill, smoker, or oven to 350°
- Dice the onion and poblano, sauté them in butter over medium heat. Once they're softened, add the green chiles to the pan. Cook till onion is translucent (sort of see through) or however you prefer your onion to look.4 Tbsp butter, 1 large white onion, diced, 2 poblanos, diced, 4 oz diced green chiles
- In a large bowl combine the chopped chicken, cooked veggies, can Rotel, all the cream of soups, the whole bag of Nacho Cheese Doritos, all the shredded pepper jack cheese, and half the shredded cheddar. Top with 2 Tablespoons Meat Church Texas Chili Seasoning, and mix till combined.3 large chicken breast, cooked and chopped*, 2 cans cream of jalapeño soup, 10.5oz each, 3 cans cream of mushroom, 10.5oz each, 28 oz can Original Rotel, 8 oz pepper jack cheese, shredded, 16 oz medium cheddar cheese, shredded, divided, 14.5 oz Nacho Cheese Doritos, 2 Tbsp Meat Church Texas Chili Seasoning
- Grease a 9×13 pan and begin layering: 6 tostadas, 1/3 the chicken mixture, another layer of 6 tostadas, another 1/3 of the chicken mixture, a final 6 tostadas, and the rest of the chicken mixture. Top with the rest of your cheddar cheese.1 pkg Yellow Corn Tostadas, 16 oz medium cheddar cheese, shredded, divided
- Bake the casserole for 40 minutes, either in your oven, grill, or smoker. You'll want to give it a good 10 minutes to cool before serving to avoid burning your mouth.
Notes
Nutrition
